Appetizers Recipes

Ingredients

• 18 oz. cream cheese; softened
• 8 oz. Cheddar Jalapeno pepper cheese; cubed or Velveeta
• 1/3 c. beer
• 1 c. black beans; drained and rinsed
• ½ c. Sliced scallions
• ½ c. Chopped tomatoes
• 1 bag of Your Favorite Rudolph Pork Rinds

Directions

Heat over low heat in a medium saucepan, to cook cream cheese, pasteurized cheese and beer, until melted and smooth. Stir in the beans, scallions and tomatoes. Heat until warm. Makes 3½ cups.

Eat with your favorite Rudolph Pork Rinds.

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Ingredients

• 8 large fresh jalapenos
• 8 oz tub pineapple cream cheese
• 3 large eggs
• ¾ tsp salt, divided
• 1 ½ tsp vegetable oil
• 2/3 c self rising flour
• 1/8 tsp garlic powder
• 1/8 tsp paprika
• 1/8 tsp onion powder
• 1 ½ c original pork rinds crushed into fine crumbs
• vegetable oil
• 1 12 oz jar pineapple sundae sauce for dipping

Directions

Wear gloves, remove stems from jalapenos, slice down 1 side remove seeds and membranes. Poach jalapenos for 10–15 minutes until tender in saucepan of boiling water. Blot inside and out with paper towels, stuff with cream cheese, seal pepper closed and wipe off excess cream cheese.

Beat eggs, ¼ tsp salt and 1 ½ tsp oil with whisk in a shallow dish. In second shallow dish, combine flour, ½ tsp salt, garlic powder, paprika and onion powder. Place pork rind crumbs in third shallow dish. Line baking sheet with waxed paper. Dip each pepper in egg then flour, repeat egg then flour, then egg and pork rind crumbs. Make sure top of pepper is completely coated. Place peppers on baking sheet and freeze for 2 hours.

Heat enough vegetable oil to cover peppers to 350 degrees. Fry in batches 3 ½ to 4 minutes until deep golden brown. Serve with pineapple sundae sauce for dipping.
Makes 8 peppers.

Recipe by Shelly Fisher of Hermiston, OR
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Ingredients

• 1 pkg Taco Seasoning
• 1 lb hamburger
• 1 lb sharp grated cheddar cheese
• 4 green onions sliced
• 1 8oz can of refried beans
• 1 bag of your favorite pork rinds

Directions

Make taco filling as directed on package. Add beans and mix well. Pour in small (7″x11″) dish. Bake at 350 degrees, until hot. Sprinkle cheese over top, return to oven until cheese melts. Sprinkle with pork rinds.

Adapted from Mary Rudolph.
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Ingredients

• 250 g (½ lb) chicharrones, in small pieces
• 5 green tomatoes
• 1 onion, quartered
• 3 pickled chipotle peppers, diced
• Salt to taste
• ½ teaspoon chicken bouillon powder
• 1 cup hot water

Directions

Cut tomatoes in medium size pieces and sauté with onions in a small amount of oil. Prepare broth with bouillon and hot water and add to the tomato and onion mixture. Finally, add the chipotle peppers and the chicharrones to the sauce and boil until the chicharrones becomes tender.

Tip

This mixture can be used as a filling for sopes, quesadillas and tostadas or fried taquitos.

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“Wings” author Debbie Moose actually calls these “When Pigs Fly” but we like to call them “Skinny Dippin’ Wings”

Ingredients

• 3 cups pork rinds
• 2 large eggs
• 4 tablespoons butter, melted and slightly cooled
• 12 wings, cut in half at joints, wing tips discarded

Directions

Preheat the oven to 400° degrees. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.

Place the pork rinds in a heavy plastic bag and seal. Roll with a rolling pin or crush with your hands until the rinds become coarse crumbs. (Don’t crush them too finely.)

Lightly beat the eggs into the melted butter. Place the crushed pork rinds on a plate. Dip the wings into the egg–butter mixture and let the excess drip off. Roll the wings in the crushed pork rinds, pressing lightly to help them adhere to the meat.

Place the wings on the baking sheet. Roast for 30 minutes or until done. Serve warm.

Comments from Our Recipe Testers

Try flavored pork rinds for an added kick!

cook time: 45 minutes

prep time: 30 minutes

servings: 24 pieces

Charlotte Observer
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Ingredients

• 2 ripe avocados
• 4–5 green onions, chopped fine
• 1 small tomato, chopped fine
• 1 teaspoon lemon juice
• ¼ cup mayonnaise
• Salt and Pepper to taste
• Dash of hot sauce, optional

Directions

Mash avocados with a fork. Add finely chopped green onions and tomatoes. Blend with avocados. Add mayonnaise, lemon juice, salt, pepper, and hot sauce and mix well.

Serve with pork rinds.

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cook time: 15 minutes

prep time: 1.25 hours

servings: 12 to 16

Ingredients

• ½ lb. cream cheese, at room temperature
• 1 avocado
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped white onion
• 1 serrano chile, finely chopped
• ¼ teaspoon fresh lime juice
• sea salt to taste
• 2 cups (2oz.) crushed chicharrones (cracklins)
• Crackers of your choice

Directions

Place the cream cheese between 2 sheets of parchment paper. Using a rolling pin, roll to form a rectangle about 6 inches by 8 inches and ½ inch thick. Remove the top sheet.

Cut the avocado in half, remove the pit, and scoop the flexh into a bowl. Mash until it is rather smooth, leaving some small chunks to add texture. Stir in cilantro, onion, chile, lime juice, and salt. Spread the avocado mixture evenly over the cream cheese. Using the bottom sheet of paper, roll up the cream cheese to form a log.

Coat the roll completely with the crushed chicharrones. Cover lightly with plastic wrap and chill in the refrigerator for 15 minutes before serving with crackers.

The roll can be made in advance and refrigerated for 6–8 hours, then set out at room temperature for 30 minutes before serving.

Comments from Our Recipe Testers

Easy to mix; challenging to roll together.

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cook time: 15 minutes

prep time: 30 minutes

servings: 10

Ingredients

• 20 medium size mushrooms (fresh)
• 1 bag (2 3/8 oz.) pork rinds
• 5 tablespoons butter
• 2 tablespoons finely chopped onion
• 1/8 teaspoon pepper
• 1/2 teaspoon M.S.G. powder
• 1/2 cup fine bread crumbs

Directions

Wash mushrooms under running water. Drain on paper toweling. Removes stems and chop fine.

Put pork rinds through fine blade of food grinder.

Melt 3 tablespoons of butter in a small skillet. Add chopped onion and chopped mushroom stems to melted butter and saute until onion is transparent and mushrooms release their juice.

Add the pork rinds, pepper, and M.S.G. Blend thoroughly until mixture is moistened. Fill mushroom caps with this mixture.

Melt remaining butter in skillet, add bread crumbs and mix together.
Dip filled mushrooms into buttered bread crumbs.
Place in a 9 inch pie pan and bake for 15 minutes in a 350° oven.

Dust with paprika and garnish with parsley sprigs.

Delicious as an hors d’oeuvres or appetizer. Serves 5

Comments from Our Recipe Testers

Yields about 20 mushrooms.

Adapted from Mrs. Mary L. Lucas from Dayton, OH
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Ingredients

• 2 cups cottage cheese
• 2 hard–boiled egg yolks
• ¼ cup mayonnaise
• 1 or 2 tablespoons ground hot peppers or Tabasco Sauce
• 2 tablespoons finely chopped onion
• Salt and Pepper to taste
• A few drops lemon juice

Directions

Mash cottage cheese and egg yolks with pastry blender. Add mayonnaise and mix well. Add peppers, onion, salt, pepper or Tabasco Sauce and lemon juice. Beat well.

Serve chilled with pork rinds as an appetizer.

Preparation time: 30 minutes

Yield: 2½ to 3 cups

Adapted from Mary Rudolph
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Ingredients

• 5 ripe plum tomatoes, chopped
• 3 green onions, chopped
• ½ small red onion, chopped
• ¼ cup snipped fresh cilantro
• 1 clove garlic, minced
• 1 small jalapeno pepper, seeded and finely chopped
• 1/8 tsp. black pepper
• 1 bag of pork rinds

Directions

Combine all ingredients and chill at least 1 hour before serving. Can be stored refrigerated for up to two days. Serve with plain pork rinds.

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